Eggless Chocolate Cake with Chocolate Frosting

When the time came to bake a cake for Lil Angel’s birthday a few days back, she asked for a Barbie cake or a chocolate cake. I told her I would make her a chocolate one for the birthday and the barbie cake later and she readily agreed.

This was the cake that I made and she sure loved to decorate it and enjoyed it even more while eating it. It was so happy seeing her savoring every mouthful with delight.

The pics are not too good as I was in a hurry to click them before the cake was cut. Hopefully one day I will be able to make this again and replace them with some decent pics…

Anyways, there are quite a few eggless chocolate cakes in this blog and I am adding one more variety to the list.

I used:
Adapted from – 7aum Suvai

For the cake

Dry ingredients :

All purpose flour- 1 cup
Sugar- 1 cup, measured and powdered
Cocoa powder – 1/4 cup
Baking soda- 3/4 teaspoon
Baking powder- 3/4 teaspoon
Salt – 1/2 teaspoon

Wet ingredients :

Curd / yogurt- 1/2 cup
Milk- 1/2 cup
Boiling water- 1/4 cup
Oil- 1/4 cup
Vanilla essence- 1 teaspoon

For the frosting:

Butter – 1/2 cup
Icing sugar- 2 cups
Cocoa powder- 2/3 cup
Milk-1/3 cup
Vanilla essence- 1 teaspoon

For the cake…

Take the dry ingredients in a bowl and whisk

Add milk, whisk, add yogurt,oil and boiling water. Whisk well. The batter will be a little watery.

Pour the batter into a greased and dusted baking pan and bake in a pre heated oven at 180 degree C for 30 minutes or till the cake is done. Gently invert it onto a cooling rack once the cake is cooled down a bit.

Meanwhile, let us make the frosting…

Melt the butter and add cocoa powder.Beat for a few minutes and add the sugar .The texture will be grainy now.Add milk.

Add vanilla essence and beat till it is creamy.

Once the cake has cooled completely, transfer it onto a plate or tray and spread the frosting over it.Using the same frosting pipe out designs of your choice.Mine looks rather crude!! Add some color to it with gems and sprinkles…

Note:

The frosting will thicken on standing. Add a little warm milk to bring it to the desired thickness.
The excess frosting can be stored in an airtight container in the fridge. Mine is still inside the fridge and it has been more than a fortnight since I made it! It tastes good even now.

This cake is for Blogging Marathon #61, Week 3, Day 1 with the theme – Chocolate.And also to Kalyani who is hosting Srivalli’s Kid’s Delight Event with the theme – Chocolate!, #KidsDelightChocoGiveaway

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#61